Lately it seems that pancakes have taken over my houshold. Ever since I made my mom’s molasses wheat germ pancakes I have been OBSESSED. Let’s see…. Today’s Friday right? Out of 5 days this week I think I have made these pancakes about 4 times.
And I’m still not tired of them.
But this morning I was feeling a bit crazy, and decided to take it one step further.
I was craving pancakes. I was craving chocolate.
Hmmm…. I wonder what would happen if I combined the two……
I’m an evil genius.
Be careful cause these babies are dangerous!!
Dutch Chocolate Pancakes for one
1/2c Oat Flour
3 TB Wheat Germ
2 TB Flax Seed Meal
1/2tsp baking powder
1 TB Cocoa Powder
1/2c lite chocolate soymilk (you can also use original soymilk, or almond milk)
1/4 cup egg whites
But what really made these pancakes shine was my signature chocolate sauce. I invented this stuff on a whim a couple of months ago and have been known to slather it on anything from pancakes, to oatmeal, to french toast, to apples slices.
Raina’s Chocolate Sauce
2 TB Almond Milk (use can more or less milk depending on how thick you want the sauce to be)
2 TB Cocoa Powder
A couple drops of Stevia to taste
Directions: Whisk firmly in a small bowl with the tip of a knife or a spoon until the cocoa powder breaks down and eventually blends in with the milk. The result is a super creamy, super rich, super decant chocolate sauce. O-MAY-ZING!
There they are cooking in the pan.
OooOOooh look how chocolatey.
Needless to say, I had a VERY happy belly this morning.